Name: Seafood Jambalaya
Prep time: 25 min
Cook time: 60 min
Yield: 12
Ingredients: 6 tablespoons oil (divided) (Source: 6 tablespoons oil (divided)); 1 lb Shrimps (peeled and deveined) (Source: 1 lb Shrimps (peeled and deveined)); 1.5 lb scallops (Source: 1.5 lb scallops); 3 each bell peppers (cored and diced (I used 1 yellow, 1 red, and 1 green bell pepper)) (Source: 3 bell peppers (cored and diced (I used 1 yellow, 1 red, and 1 green bell pepper))); 3 each celery (diced) (Source: 3 celery (diced)); 1 each jalapeño pepper (seeded and finely chopped) (Source: 1 jalapeño pepper (seeded and finely chopped)); 1 each white onion (diced) (Source: 1 white onion (diced)); 1 tbsp garlic paste (or 4 cloves garlic) (Source: 1 tbsp garlic paste (or 4 cloves garlic)); 21 ounce crushed tomatoes (Source: 21 ounce crushed tomatoes); 4.5 cups chicken stock (4.5 to 5) (Source: 4.5 cups chicken stock (4.5 to 5)); 2 tsp seasoning powder (Source: 2 tsp seasoning powder); 3 cups basmati rice (uncooked ) (Source: 3 cups basmati rice (uncooked )); 1 tbsp cajun seasoning ( or Creole seasoning) (Source: 1 tbsp cajun seasoning ( or Creole seasoning)); 1 teaspoons thyme (dried ) (Source: 1-1/2 teaspoons thyme (dried ); upper source range endpoint used for shopping.); 2 each bay leaves (Source: 2 bay leaves); As Needed + 1/2 teaspoon + 1/2 teaspoon salt (Source seasoning: salt to taste; Source: 1/2 teaspoon salt; Source: 1/2 teaspoon salt); 1/2 teaspoon + 1/2 teaspoon paprika (Source: 1/2 teaspoon paprika; Source: 1/2 teaspoon paprika); 1/2 teaspoon + 1/2 teaspoon red pepper flakes (Source: 1/2 teaspoon red pepper flakes; Source: 1/2 teaspoon red pepper flakes)

Get to know the ingredients

oil (divided)

In the method: Heat 2 tablespoons oil in a Pan over medium-high heat.

Shrimps (peeled and deveined)

In the method: Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through.

scallops

In the method: Season the scallops with paprika, salt, and pepper and cook 1½ to 2 minutes on each side, until it’s cooked through.

Let’s make it

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Servings

Original recipe: Serves 12. Original quantities shown.

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How to make it

0 of 6 steps complete

Heat 2 tablespoons oil in a Pan over medium-high heat. Season the shrimps with paprika, salt, and pepper and cook for 2 to 3 minutes on each side, until the shrimp is pink and cooked through. Transfer to a plate and set aside.
In the same pan, heat up another two tablespoons oil in a Pan over medium-high heat. Season the scallops with paprika, salt, and pepper and cook 1½ to 2 minutes on each side, until it’s cooked through. Transfer to a clean plate and set aside.
Also in the same pan add the remaining two tablespoons oil to the pan. Add bell peppers, celery, jalapeño, onion, bay leaves, and garlic. Season with salt, creole seasoning, seasoning powder, and thyme and sauté for about 6 minutes, stirring occasionally, until the onions are softened.
Transfer the sauteed vegetables into the baking pan. Stir in the crushed tomatoes, chicken stock, and rice, and bake at 350°F for 45 to 50 minutes or till the liquid is absorbed and the rice becomes tender.
Add the shrimp, and Scallops and stir to combine.
Serve hot

Make room for Seafood Jambalaya

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve hot

A few questions you might have

What should I prepare first?

Start with this step: Heat 2 tablespoons oil in a Pan over medium-high heat.

Which preparation step should I plan for?

Follow the pan-heating step before adding its ingredients.

What check should I look for as it cooks?

Season the scallops with paprika, salt, and pepper and cook 1½ to 2 minutes on each side, until it’s cooked through.

How do I plan the ingredient amounts?

This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

I’m a big fan of any dish that is colorful so I used three colors of bell pepper in this recipe. You can use one or two colors of bell peppers. This is the baked version of Jambalaya but you can also make it on the stovetop. Note that the rice will cook faster on the stovetop but you will need to keep an eye on it to prevent in from burning. The Oven takes a little longer but does not require stirring until it’s done. If using basmati rice, it should be done in about 20 minutes on the stovetop.

Seafood Jambalaya

1. Prepare the pan

2. Return for the stirring